Easy Mac and Cheese and Pasilla de Oaxaca
A red pepper twist on classic pimento mac and cheese- smoky and umami flavours replace the tang of the pimento. The spinach adds texture and body for a nice weekday meal.
Ingredients
- 1 Tbsp butter
- 2 cups Spinach, chopped
- 1 Tbsp bread crumbs
- 1 Tbsp parmesan cheese, grated or powdered
- 2 cups Chile con Queso with Pasilla de Oaxaca
- 1 package (450 g) macaroni, cooked
Method
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1
Preheat oven to 350° F.
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2
Melt butter in a pan over medium heat. Add the chopped spinach and sautée until just cooked, about 1-2 minutes. Set aside.
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3
In a small bowl, mix the bread crumbs and parmesan together and set aside.
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4
In a large bowl, mix the spinach, Chile con Queso and macaroni together until uniform.
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5
Lay the macaroni and cheese mix in a roasting pan and top with the bread crumb mixture.
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6
Bake for about 20 minutes, or until the mac and cheese begins to brown.
